As I mentioned last week the Husband and I were in the City of Love for New Year’s and some good ‘ole family time so that’s why I haven’t posted in a while. But don’t fret because I’m back and I have TONZ of pictures!
However, first thing’s first, MERRY (belated) CHRISTMAS!!! And HAPPY (belated) NEW YEAR!!!
This Christmas was mine and Will’s first Christmas without our families and, to be frank, we were looking forward to it. I’m such a “let me do it myself” type person and marriage has not changed that in me. I love holidays and and I love families so now that Will and I are our own family unit we both wanted this opportunity to “do it ourselves” and figure out how OUR family would do Christmas; to learn which traditions would stick and which ones we’d start ourselves.
Will and I have never lived in a tourist-y city so there were more than just decorations around. There was a ferris wheel, a German Market, an ice skating rink, and lights e v e r y w h e r e ! So, we went to that (a bunch of times) and rode the ferris wheel a few days prior to Christmas Day.
Then came Christmas day! We had originally decided that our trip to Paris would be our gift to each other so we were both surprised to discover that there were gifts for the both of us.
Isn’t my husband the absolute sweetest?! He has such a wonderful way with words :) My tags just say, “Merry Christmas my Love!” Yeah, nothing really original EXCEPT that I had it written on the (tiny) bottle of 21yr. old scotch I bought for him. That’s right, 21 years. I did well.
After presents we had breakfast. Now, this was one of those traditions that stuck. My mom makes the “Breakfast Before” casserole every Christmas morning and I love love LOVE it. I found this recipe and it was a total success. I used baguettes instead of sliced bread and added mozzarella to the mix. It was so good.
Then we cleaned up and relaxed. I started a new craft, Will read, and I packaged up some homemade brown sugar and pumpkin spice scrub to give to my friends. Then we got ready to head over to a friend’s house for some good food and fellowship.
Then we came home to pack for PARIS!! And got one more Christmas picture in.
This was a wonderful 1st (Edinburgh) Christmas! Absolutely wonderful. We were “warned” that the holidays are lonely and I believe they can be. But these times had me feeling the fullness of God’s love. I am not alone in this far away land. I have an amazing husband and we have brilliant friends who have filled our hearts to the fullest. Friends who are going through the same thing we are and friends who aren’t. Friends who make us laugh and love us and make us want to be better people. Friends that bring out the best on us and inspire us to bring out the best in them. It’s been a wonderful season and I’m looking forward to what else God has in store for us (our friends included) in this coming year!
I hope everyone out there had as full of a holiday as we did. I truly do.
Breakfast The Night Before
- 1 pound bulk, fresh pork sausage, seasoned as desired
- 8 slices bread, cubed
- 2 cups cubed Cheddar cheese
- 4 eggs
- 2 1/2 cups milk
- 3/4 teaspoon dry mustard
- 1 (10.75 ounce) can condensed or golden cream of mushroom soup
- 1/2 cup milk
- Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9×13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hours.
- Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.
Pumpkin Spice Sugar Scrub
- 2 cups brown sugar
- 1 cup of granulated sugar
- 2 tablespoons of pumpkin pie spice
- 1 cup plus 1 tablespoon of sunflower, safflower, or vegetable oil
- 1: Mix brown sugar, granulated sugar and pumpkin pie spice together, making sure there are no lumps.
- 2: Add in oil and mix well. Sunflower oil is preferred in this recipe because, like other oils, can retain moisture in the skin. Safflower Oil is very similar to the Sunflower. Alternately, you can use plain Vegetable Oil as well.
- 3: Do not us olive oil with this recipe because the scent can be a little too powerful to mix with the warm scents of the pumpkin and brown sugar.
- 4: These keep well in a sealed, sanitized glass container for months.
- 5: Just keep out of direct sunlight; as you would store the oil itself.